If I get to choose my last meal on earth, it will most likely be a simple lobster roll. As long as it’s properly made. Because ninety percent of the time, they’re not. I know this, yet I almost always order a lobster roll if I come across one on a menu. Call that optimistically wishful thinking.
If you grew up vacationing on the coast of Maine like I did, you’ll understand how a single bite of this simple cold seafood sandwich can transport you back to the nostalgia of hot summer days and childhood vacations. The sound of surf crashing in the background, the cry of the seagull, the briny smell of ocean the sting by of salt on your sunburnt skin. A warm, perfectly buttered and grilled split-top bun filled with cold lobster salad in your hand. It’s heaven on earth.
It’s really a very simple concept. Yet chefs all over the world have tried to put their own spin on it. IMO, most have failed. Let’s break it down.
Fresh Lobster
Step one to creating the perfect lobster roll is to use fresh lobster. I’m not saying you have to buy live lobster and do the deed of dropping them in the pot yourself. Even I struggle with that. Steaming is better than boiling, if you can handle it. But for God’s sake, don’t use frozen lobster meat that has been thawed out.
Buy some pre-steamed lobster meat from somewhere that actually sells live lobsters. This increases the odds that you’re getting something fresh.
More Lemon, Less Mayo
We are only on step 2 but this is where most restaurants fail. Mayo is not the key ingredient to a lobster roll. Lobster is. The goal is just to give the lobster meat a little something to keep it moist. A very minimal amount of mayo combined with a solid squeeze of fresh lemon juice is all you need.
Celery, Parsley
If you have lobster, lemon and mayo then you really don’t need anything else but the bun. That said, a small amount of very finely diced celery does add dimension without corrupting your final product.
Fresh parsley is also allowed, just don’t overdo it. Green onion is completely unnecessary but in VERY small amounts it can substitute for celery and parsley to give you crunch and color.
A perfect lobster roll contains identifiable pieces. Claws are mostly intact. Tail chunks are bite sized. Keep it simple.
Seasoning
Stop right there. Put down the Old Bay. Put down the paprika (a small pinch for garnish is not uncommon but totally unnecessary and puts you at risk of interfering with the sublimely perfect first bite of a perfect lobster roll).
A lobster roll may be the only food on the planet that doesn’t even need salt and pepper. If you must, a half pinch is enough.
The Bun
After mayo, the easiest way to ruin a perfectly good lobster roll is in choice of bun. There are only two correct choices here. First, the traditional New England style split-top bun, lightly buttered and lightly grilled (golden not charred). It must be FRESH.
Those with grill skills may choose to grill both the inside and outside of the bun which is a true thing of beauty. If you find a lobster shack that does this, pay extra.
If you don’t live in New England, locating a package of split-top hot dog buns can be a challenge. In this predicament, the only acceptable option is to use a fresh croissant.
No hoagie roll. No kaiser roll. No brioche. And certainly not a baguette. All of those choices are far too dense and have too much flavor.
If it is not possible to acquire a split-top bun or a croissant, the standard hot dog bun can be a last resort. But at that point, consider eating the lobster salad with a fork and forget the bread.
The Exception
There is one exception to the above rules when it comes to making the perfect lobster roll.
The hot-buttered option.
You’ve got the lobster meat but no mayo, no lemon. Melt some salted butter and drizzle that fairly generously over your lobster meat. It’s not going to transport you the way the cold roll does, but feeling some lobstery butter drip down your chin as you try to manage a bite is also a thing of beauty in its own right.
If you have the luxury, make one of each.
The Sides
The two most appropriate sides to pair with your perfect lobster roll are:
Ruffles (or a similar ridged chip).
French fries.
That’s it.
The Worst Offenders
Things that should NEVER be found in a lobster roll are:
Cheese
Truffle oil
Tarragon
Garlic
Cajun seasoning
Best Lobster Rolls on the Planet
Footbridge Lobster, Ogunquit, ME
Barnacle Billy’s, Ogunquit, ME
The Boston Sail Loft, Boston, MA
Discovering Lobster
If you have never experienced a perfect lobster roll, head to the coast of southern Maine. Check out my Maine travel page for all the details you’ll need about where to stay and eat.
If you can’t get to Maine, Boston is your next best bet.
Ahhhh…Maine Lobster Rolls in Ogunquit!!!! What a perfect summer day!
Or fall day. Or winter day. Or spring day. 🙂